The Claw

 

Pumpkin Bread-Bottom Cheesecake:

Ingredients (for 8 servings)

PUMPKIN BREAD

• 1 ¾ cups pumpkin puree
• 2 egg
• 1 cup sugar
• ¾ cup vegetable oil
• 1 teaspoon vanilla extract
• 2 ½ cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1 teaspoon salt

CHEESECAKE

• 24 oz cream cheese, at room temperature
• 1 cup sugar
• 1 teaspoon pumpkin spice
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Preparation

1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.
3. Sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Using a wooden spoon, mix together until just combined. Be careful to not overmix.
4. Lightly coat a spring form pan with nonstick cooking spray, and pour batter into the pan, spreading an even layer.
5. Bake for 35-45 minutes until center comes out clean when tested. Allow to cool completely in the pan.
6. In a large mixing bowl, whisk together cream cheese, sugar, pumpkin spice, and vanilla extract.
7. Add in whipping cream and beat for an additional 2-3 minutes.
8. Spread cheesecake mixture onto the cooled pumpkin bread, spreading evenly. Cover and chill in the fridge for at least 4 hours before serving.
9. Cut and serve.

Enjoy!

No-bake Pumpkin Cheesecake

Ingredients (for 12 servings)

• 2 ½ cups graham cracker crumb
• ½ cup butter, melted
• 8 oz cream cheese, 3 packages
• 1 cup heavy whipping cream
• 1 cup powdered sugar
• 1 ½ cups pumpkin puree
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• whipped cream, to serve

Preparation

1. In a bowl, combine the graham cracker crumbs and melted butter.
2. Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.
3. In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
4. Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
5. Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
6. Top with whipped cream, slice, and serve!

Enjoy!

Pumpkin Cheesecake Bars

Ingredients (for 12 servings)

• 10 graham cracker, crushed
• 6 tablespoons butter
• 32 oz cream cheese, at room temperature
• 4 egg
• 1 teaspoon vanilla
• 1 ½ cups sugar
• 15 oz pumpkin puree, 1 can

CRUMBLE TOPPING

• ½ cup butter
• 1 cup flour
• ½ cup brown sugar
• 1 tablespoon ground cinnamon

Preparation

1. Preheat oven to 325˚F (160˚C).
2. In a mixing bowl, combine crushed graham cracker and butter. Stir until mixture develops a wet sand texture.
3. Cover the bottom of a greased 9×13-inch (23×33 cm) baking pan with mixture and spread evenly. Chill.
4. In a large mixing bowl, combine cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
5. Pour half of the cheesecake batter into the chilled baking pan and freeze, smoothing the top.
6. With the remaining half of batter, add in pumpkin puree and stir until incorporated.
7. Spoon on pumpkin cheesecake mixture to frozen cheesecake mixture and spread evenly.
8. Bake for 30 minutes.
9. In a mixing bowl, combine butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and mixture develops a wet sand texture.
10. Top cheesecake with crumble topping and bake for an additional 25 minutes.
11. Allow cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled.

Enjoy!

by Hannah Zolezzi